Fontina Fondue
- 1 1/2 cups dry white wine, such as Pinot Grigio
- 2 large cloves garlic, minced
- 12 ounces (3 cups) shredded fontina cheese
- 4 ounces (1 cup) shredded Asiago or Parmesan cheese
- 2 tablespoons cornstarch
- Dippers:
- Brown cremini mushrooms, trimmed and halved; small cooked artichoke hearts, halved; red or gold cherry tomatoes; and/or bread sticks, broken into bite-size pieces
- In a fondue pot over medium heat, heat the wine and garlic until bubbles form. Toss the cheeses lightly with the cornstarch until evenly coated. Gradually add the cheeses to the pot, a handful at a time, stirring each time until the cheeses are completely melted.
- Serve with bowls of the vegetables and bread sticks to dip into the sauce.
- Variation:
- Tuscan Cheese Pesto Fondue; Prepare the Tuscan Cheese Fondue as directed above, then stir in 2 to 3 tablespoons
- Basil Pesto or a commercial pesto just before serving.
white wine, garlic, fontina cheese, parmesan cheese, cornstarch, dippers, brown cremini mushrooms
Taken from www.epicurious.com/recipes/member/views/fontina-fondue-50097606 (may not work)